Spring Spinach Salad with Chicken
4

Serves 4

Perfect served with crusty bread. For a change, try warming the dressing in the same skillet you used to fry the bacon, then toss with the salad to gently wilt the spinach.

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    Ingredients: 
    • 3/4 pound boneless, skinless chicken breasts
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon Mediterranean seafood seasoning
    • 4 slices cooked bacon, chopped
    • 2 cups sliced button mushrooms
    • 4 cups baby spinach
    • 1/2 cup blue cheese crumbles
    • 1 cup cherry tomatoes, halved
    • 1 cup canned corn, drained
    • 1 small red onion, thinly sliced
    • Dressing of your choice
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    Method: 

    Preheat broiler. Place oven rack about 7 inches from heat source. Brush chicken breasts with oil and sprinkle with seasoning. Broil on a baking sheet for about 15 minutes, turning once, until nicely browned and cooked through. Remove from oven and set aside. In a large salad bowl, toss together bacon, mushrooms, spinach, blue cheese, tomatoes, corn and onions. Arrange salad on plates, then cut warm chicken into bite-size strips and place on top. Serve with your favorite dressing.

    Nutritional Info: 
    Per Serving:480 calories (260 from fat), 29g total fat, 9g saturated fat, 85mg cholesterol, 1210mg sodium, 24g carbohydrate (4g dietary fiber, 8g sugar), 31g protein

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